Mounds Coconut Cream Eggs With Hershey's Chocolate Coating

This is not for any dieters! They are addicting - in a good way of course. :) I think I got this off a Mounds coconut package - but don't remember for sure. I have made these at Eastertime for a lot of years. I also like to make them at Christmas time and tint the filling with either red or green food coloring. I am being general on the time. It will probably take a little less time.

• Ready In: 3 hrs
• Serves: 20
• Yields: 40 candies

Ingredients

• Eggs

• 6  tablespoons butter, melted, no substitutes
• 1⁄3 cup light corn syrup
• 2  teaspoons vanilla
• 1⁄2 teaspoon salt
• 3 1⁄2 cups powdered sugar
• 3 1⁄4 cups coconut
•  additional powdered sugar

• Chocolate Coating

• 2 (8 ounce) boxes  semisweet baking chocolate
• 3  tablespoons shortening, no substitutes
• 1 1⁄2 teaspoons shortening, no substitutes

Directions

1. In large bowl, stir together butter, corn syrup, vanilla and salt.
2. Gradually add powdered sugar and coconut, beating until blended.
3. Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes.
4. Using 1 1/2 tsp mixture for each candy, shape into egg shapes.
5. Place on waxed paper-lined trays or cookie sheets.
6. Refrigerate 1-2 hours before dipping into chocolate coating.
7. After coating, loosely cover. Store in a cool dry place.
8. Coating:.
9. In a saucepan over medium heat, melt chocolate and shortening.
10. Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.